Orecchiette Verde Recipe

Season and brown

Pat the lamb pieces dry. In a bowl, toss lamb with 2 tablespoons flour, 1 tsp salt and 1/2 tsp pepper to lightly coat. Heat 2 tbsp olive oil in a heavy skillet or Dutch oven over medium-high heat until shimmering. In batches, add lamb pieces and brown on all sides (2–3 minutes per side) without overcrowding. Transfer browned lamb to a plate.

Sweat aromatics

Reduce heat to medium, add diced onion, carrot and celery to the pot and sauté until softened and lightly golden, about 6–8 minutes. Add smashed garlic and tomato paste and cook 1–2 minutes until fragrant and the paste darkens slightly.

Deglaze and braise

If using, pour 1/2 cup wine into the pot and scrape up browned bits from the bottom. Cook until mostly evaporated, 2–3 minutes. Return lamb to the pot, add 2 cups stock and the tied fennel fronds or bay leaf and a few mint sprigs. Bring to a gentle simmer, then reduce heat to low, cover partially and simmer gently until very tender, 60–75 minutes. Check once and add a splash more stock or water if it gets too dry. When lamb is fork-tender, remove lid and simmer 5–10 minutes to concentrate the sauce. Taste and adjust salt/pepper. Remove and discard fennel fronds/bay leaf and mint sprigs, then shred or roughly chop the lamb into bite-size pieces, reserving cooking liquid.

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss halved spring onions and sliced fennel with 2 tbsp olive oil, 1 tsp lemon zest, 1/2 tsp salt and 1/4 tsp pepper. Spread in a single layer and roast until edges caramelize and fennel is tender, 15–18 minutes. Remove from oven and set aside. Reserve a few browned pieces for garnish.

In a blender or food processor combine 1 cup ricotta, 2 tbsp cream, 1/2 tbsp lemon juice, 1/4 tsp salt, 1/4 tsp pepper and 2 tbsp chopped mint. Blend until smooth and light, scraping down sides as needed. Adjust seasoning. Transfer to a bowl and stir in 1/2 tsp lemon zest. Chill lightly if desired so it holds shape when plated.

Cook pasta

Bring a large pot of salted water to a rolling boil (about 1 tbsp salt per 4–6 quarts). Add 12 oz orecchiette and cook until just al dente according to package directions (usually 9–12 minutes). Reserve 1 to 1 1/2 cups of the pasta cooking water, then drain the pasta.

Build the sauce

Return the empty pot to medium-low heat and add 1–2 tbsp olive oil. Add the shredded braised lamb and about 1/2 to 1 cup of the reserved braising liquid (start with less — you can add more) and warm gently for 2–3 minutes. Add the drained orecchiette to the pot and toss to combine. Add 1/2 cup reserved pasta water and 1/2–3/4 cup grated cheese, tossing until the pasta is coated in a silky sauce. Add additional braising liquid or pasta water as needed to reach a glossy, slightly saucy consistency. Taste and adjust salt and pepper.

Plate

Divide pasta among 4 bowls. Dollop or smear 1 to 2 tablespoons whipped ricotta onto each portion. Arrange roasted spring onions and fennel across the top. Spoon any remaining braised lamb pieces and juices over the pasta. Sprinkle with reserved fennel fronds, chopped fresh mint leaves, a pinch of chili flakes if using, and an extra drizzle (about 1 tbsp) of good-quality olive oil. Finish with a light grating of Pecorino over each bowl and a crack of black pepper.

Serve

Serve immediately while warm, offering extra grated cheese and chili flakes at the table.